Chicken Shish Kabob (Kebab) with Tabbouleh
User Reviews
4.9
234 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2 servings
-
Course
Main Course, Dinner
-
Cuisine
Turkish
Chicken Shish Kabob (Kebab) with Tabbouleh
Report
An extremely delicious Turkish chicken kabob recipe.
Share:
Ingredients
Shish kebab
- 3 boneless chicken thighs
- 1 red pepper
- 1 onion
Marinade
- 1/2 tsp sumac
- 1/2 tsp paprika
- 1 tsp olive oil
- 1/2 lemon
- salt
- pepper
Tabbouleh
- 80 g bulgur
- 1 cucumber
- 1 tomato
- 2 bunches parsley
- 10 mint leaves
- 1/2 lemon
- salt
- pepper
- 1 tbsp olive oil
Add to Shopping List
Instructions
- Cube the meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper.
- Dice the pepper and onion.
- Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.
- Grill for about 10-15 minutes, turning every couple minutes to ensure even cooking. The chicken is cooked when the internal temperature reaches 160-165°F (70-75°C). Typically, the chicken is done cooking when it feels firm to the touch, if you don't have a thermometer on hand.
- For oven cooking, place the skewers on a baking tray in a preheated oven at 400°F (200°C) for about 15 minutes, then place under the broiler for another minute to brown a bit.
For the tabbouleh:
- Boil the bulgur in salted water, drain, and rinse with cold water.
- Peel and finely dice the cucumber. Cut the tomato into quarters, remove the seeds, and finely dice. Finley chop the parsley and mint.
- Put together the cucumber, tomato, bulgur, mint, and parsley, and mix with the lemon juice and olive oil. Season with salt, and pepper.
- Serve the warm skewers over the warm or refrigerated tabbouleh.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
234 reviews
Excellent
Other Recipes
You'll Also Love
